1 pound butter
4 (4-ounce) lobster tails
2 shallots, chopped
1 cup (about 4 ounces) shiitake mushrooms, cleaned
1 pound jumbo lump crabmeat
8 scallions, white and tender green parts only, chopped
1 avocado, slipped from skin, seed removed and cut into 1/2 inch chunks (squeeze lemon juice over this to prevent oxidation)
8 to 12 napa cabbage leaves
1 cup milk
1 small onion, finely chopped
1 bay leaf
3 whole cloves
1/4 teaspoon nutmeg, optional
11/2 teaspoons cornstarch
1/2 cup grated Parmesan (1/4 cup for sauce plus 1/8 to 1/4 cup to bind filling and sprinkle over cabbage wraps)
1/4 cup cognac
Salt, if needed
1 tablespoon minced fresh dill
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